Roughly chop the shrimp. In a medium bowl whisk together the mayonnaise, Emerald Isle Onion Dill Horseradish Dip, and scallions. Season to taste with salt and pepper. Fold in shrimp. Refrigerate dip until chilled, at least 30 minutes (and up to 2 days). Before serving, sprinkle the dip with fresh parsley and scallions, if desired. Serve with crostini, crackers, or crudités.